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Questions tagged [ingredients]

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What are these 'Indian' little red onions, exactly?

The Indian market in my neighborhood carries these pictured onions. They have violet skin, white flesh, and light violet layer surfaces. Their flavor is about the same as spherical (ordinary to me) ...
ariola's user avatar
  • 753
0 votes
0 answers
45 views

Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
ariola's user avatar
  • 753
5 votes
1 answer
523 views

What composition changes did Karo corn syrup make in 2023?

Every year, my family makes peanut brittle using an old family recipe (example recipe, slightly different from ours in quantities). A large portion of this recipe is Karo brand light corn syrup. The ...
FuzzyChef's user avatar
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2 votes
0 answers
100 views

How to reproduce the effects of adding a tin of chopped tomatoes to naan bread recipe?

A recipe for "red naan bread" [1] results in very satisfyingly thick naan breads, thicker than other (unstuffed) ones. The key difference from other naan recipes seems to be adding a tin of ...
lessthanideal's user avatar
2 votes
1 answer
103 views

Are there databases of source-ingredient-dish/food dependencies?

It's possible to envision a web/network/tree, or more formally a graph () in which there are three types of nodes: source, ingredient, dish. A source is usually an animal, plant, fungi etc. species. ...
forgodsakehold's user avatar
-1 votes
1 answer
548 views

How many cake mix boxes would I need for to make a 9 inch cake with 6 layers [closed]

I am baking a 6 layer 9inch birthday cake for my daughter. How many cake mix boxes would I need to do this please? X
Mia's user avatar
  • 19
24 votes
4 answers
6k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
2k views

When corn starch is added to icing sugar, has it been cooked?

My icing (powdered) sugar has 97% sugar and 3% "maize starch". Answers to a recent question accidentally ate raw corn starch say that corn starch, like wheat flour, is meant to be cooked ...
Chris H's user avatar
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7 votes
1 answer
3k views

What is this seed pod?

Every now and then I come across this seed pod when I order Baingan Bharta (aka Punjabi Eggplant) from my favorite Indian restaurant. They're roughly 2cm (3/4 inch) long and about as thick as a ...
redick's user avatar
  • 73
-1 votes
1 answer
246 views

Quantity of ingredients to make 150 veg sandwiches

I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should use. Please help.
Suman Arora's user avatar
5 votes
1 answer
1k views

Difference between Thai ingredients ginza and galangal?

I have a cookbook from a Thailand cooking school for tourists that lists 1 Tbsp galangal chopped finely and then 6-8 cm ginza, skin removed (substitute: old dull ginger) I assumed from this recipe ...
arturomp's user avatar
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2 votes
0 answers
197 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
Greybeard's user avatar
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1 vote
1 answer
2k views

Gochugaru powder vs paste?

I'm making Korean pork bulgogi and the recipe I am using calls for gochugaru powder but all I could find was a paste. Can I use it and would it still be the same amount? The recipe asks for 4 tbsp. of ...
Deb's user avatar
  • 11
0 votes
1 answer
50 views

Papaya puree types

I have had a problem trying to located good papaya puree. I used to buy it from this company called Dynamic Health, but they changed the type of puree they sell. The two photos below show before and ...
Drisheen Colcannon's user avatar
0 votes
3 answers
426 views

Is there a rubric for what ingredients go into a Chinese stir fry?

Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have minor variations. This seems to be the ...
Tom's user avatar
  • 1,564
2 votes
1 answer
730 views

Which gum/gums to use to get a gummy texture when using Agar agar powder

Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortunately, once I make the gummies the agar ...
Mazet's user avatar
  • 21
9 votes
2 answers
4k views

Is sugar a necessary ingredient to feed yeast?

I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for ...
Hutchette's user avatar
  • 1,059